Ripening physiology and quality of ‘Hass’ avocado (<i>Persea americana</i>Mill.) after cold storage at 1ºC

Blakey, Robert J.; Tesfay, S.Z.; Bertling, I.; Bower, J.P.

doi:10.1080/14620316.2014.11513134

Cited by 7 publications

(5 citation statements)

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“…The use of cold storage at 1 • C combined with modified humidity packaging (MHP) for 28 days was reported as appropriate for 'Hass' avocado storage, with reduced water loss and skin spotting compared to air-stored fruit. The MHP treatment resulted in a slight increase in days to ripen but regarding the efficacy of this treatment on reducing ripening heterogeneity, no results were reported [70].…”

Section: Controlled Atmosphere (Ca) and Modified Atmosphere Packagingmentioning

confidence: 92%

“…Improvements in storage methods have recently been reported to extend the shelf life of 'Hass' avocados [70][71][72]. However, regarding heterogeneity it appears that regular cold storage is best.…”

Section: Temperaturementioning

confidence: 99%

“…To extend the shelf life and/or the periods of commercialization of 'Hass' avocado, the fruit is stored at temperatures within the 5−7 • C for early-and middle-season fruit and 4.0−5.5 • C for late-season fruit with a limited storage life of 4−6 weeks [70]. Improvements in storage methods have recently been reported to extend the shelf life of 'Hass' avocados [70][71][72].…”

Section: Temperaturementioning

confidence: 99%

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Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Hernández¹,

Fuentealba²,

Olaeta³

et al. 2016

Fruits

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-Introduction. 'Hass' is the main avocado cultivar commercialized worldwide. The extended flowering period, very low percentage of fruit set and inability to ripen on the tree renders the fruit heterogeneous and unpredictable during postharvest management. The "triggered" and "ready-to-eat" growing markets for 'Hass' avocados are affected by the variable postharvest ripening or ripening heterogeneity which creates severe logistical problems for marketers and inconsistent quality delivery to consumers. Synthesis. The dry matter content, the current avocado harvest index that correlates very well with oil content, has been extensively used to harvest 'Hass' avocados to comply with the minimum standards to guarantee consumer satisfaction. However, previous work and empirical experience demonstrate that dry matter does not correlate on a fruit-to-fruit basis with time to reach edible ripeness. Thus, avocados of very different ages are harvested from individual trees, resulting in heterogeneous postharvest ripening of fruit within a specific batch. Several preharvest factors related to environmental and growing conditions and crop management as well as postharvest technology strategies influence the observed variability of postharvest ripening. Conclusion. Modern approaches based on studying the composition of individual fruits displaying contrasting postharvest ripening behavior, combined with non-destructive phenotyping techniques, seem to offer practical solutions for the fresh supply chain of avocados to sort fruit based on their ripening capacity.Keywords: avocado / Persea americana / fruit quality / ripening stage / preharvest management / secondary metabolites / non-destructive analysis Résumé -Facteurs associés à l'hétérogénéité du mûrissement post-récolte des avocats (Persea americana Mill cv. Hass). Introduction. Le 'Hass' est la principale variété d'avocat commercialisée dans le monde. Sa période de floraison prolongée, son très faible pourcentage de nouaison et son incapacité à mûrir sur l'arbre en font un fruit hétéro-gène et imprévisible à gérer après récolte. Le marché croissant des avocats 'Hass' « déclenchés » et « prêts-à-manger » est affecté par la variabilité ou l'hétérogénéité du mûrissement post-récolte, ce qui crée de sérieux problèmes logistiques aux spécialistes du marketing et offre une prestation de qualité inégale aux consommateurs. Synthèse. La teneur en matière sèche, l'actuel indice de récolte des avocats qui correspond parfaitement à la teneur en huile du fruit, a été largement utilisé pour récolter les avocats 'Hass' en conformité avec les normes minimales de garantie de satisfaction des consommateurs. Toutefois, des travaux antérieurs et l'expérience empirique démontrent que la matière sèche ne correspond pas à un paramètre sur lequel se baser d'un fruit à l'autre pour estimer la durée jusqu'au fruit mûr prêt à manger. Ainsi, pour des fruits d'âge très différents récoltés arbre par arbre, il en résulte une hétérogénéité du mûrisse-ment des fruits après récolte dans chaque lo...

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Section: Controlled Atmosphere (Ca) and Modified Atmosphere Packagingmentioning

confidence: 92%

Section: Temperaturementioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

See 1 more Smart Citation

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Hernández¹,

Fuentealba²,

Olaeta³

et al. 2016

Fruits

View full text Add to dashboard Cite

show abstract

“…En los frutos que fueron llevados directamente a maduración (semana 0), fue similar el comportamiento de PM con respecto a la semana 3 y 4 de almacenamiento; con esto se podría decir que a 3 y 4 semanas (21 y 28 días) y maduración (aprox, 7 días) los frutos no han sufrido estrés por frío traducidas en pérdida de peso. Resultados similares fueron encontrados para frutos cultivados en España donde la pérdida de peso acumulada o PM no superó el 6,5% sin refrigeración (Pérez de los Cobos, 2013), También, considerando la alta correlación existente entre la respiración de los frutos y la pérdida de peso, se puede decir que no existieron tasas de respiración que afectaran la calidad del fruto hasta la 4 a semana de almacenamiento en frio (Blakey et al, 2014).…”

Section: Calidad De Frutos De Aguacate Medidos Después De La Cosechaunclassified

“…Por lo tanto, como se esperaba, a medida que incrementa las semanas de almacenamiento aumenta la pérdida de peso, sobre todo en la 4 a y 5 a semana, debido según la literatura a la transpiración y actividad metabólica de los frutos en estas dos etapas. En investigaciones realizadas en Sudáfrica a 4 semanas de almacenamiento, los frutos perdieron cerca del 8% de peso (5,5°C HR 90%)(Blakey et al, 2014), siendo el valor de PA muy inferior en este estudio hasta la 5 a semana.…”

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Influencia de la Materia Seca como Índice de Madurez de Cosecha y Tiempo de Almacenamiento en Frío sobre la Calidad del Aguacate cv. Hass Producido en la Región del Trópico Alto

et al. 2019

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The aim of this research was to evaluate the effect of dry matter as a harvest index and the storage time on the Hass avocado postharvest quality parameters. From four locations, fruit were harvested at three dry matter values: 22, 26 and 30%. After harvest, the external defects, weight, and color fruit were analyzed. The avocados were disinfected and stored (5°C/90%RH during 0, 3, 4 y 5 weeks). After storage, the chilling damage and weight losses were evaluated. After that, fruit were ripened (20°C/90%RH) and the quality aspects of "ready to eat" Hass avocado: color and flesh discoloration were determined. At 26 ± 2% of dry matter, the fruit had the lowest level of defects for the study regions. This means that the avocado fruit quality could improve if the harvest moment and storage time are controlled.

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Avocado Production, Processing, and Nutrition

Zafar

Sidhu

2018

Handbook of Vegetables and Vegetable Processing

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Ripening physiology and quality of ‘Hass’ avocado (Persea americanaMill.) after cold storage at 1ºC

Cited by 7 publications

References 24 publications

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Factors associated with postharvest ripening heterogeneity of ‘Hass’ avocados (Persea americanaMill)

Influencia de la Materia Seca como Índice de Madurez de Cosecha y Tiempo de Almacenamiento en Frío sobre la Calidad del Aguacate cv. Hass Producido en la Región del Trópico Alto

Avocado Production, Processing, and Nutrition

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